Reset Password
Reset Link Sent
| Blogs > RelaxedandFun102 > Food, Sex, and More Food |
Lemon custard pudding
|
Lemon custard pudding I made a dessert tonight, lemon custard pudding. It came out terrific, not too sweet, not too tart, not too lemony, just perfect and very enjoyable. Ideally you want this to set up either all day or all night, however, I made this today at 2pm and had it for dinner dessert. 3 level tablespoons of flour, using 3 large eggs use 2 Tb flour 3/4 cup sugar Zest of 1 lemon 2 extra large or jumbo eggs or 3 large eggs Juice of 2 lemons, if you want it more lemony, use 3 lemons 2 cups milk 1 tablespoon dark rum 1 teaspoon vanilla extract (I make my own and also use rum as the alcohol base!) In a 2 qt sauce pan, preferably with a thick bottom or better yet, put a cast iron skillet underneath to act as a thick base. This will help prevent the bottom from burning. Cook this at a medium high heat until it starts bubbling and then turn down to medium low. Put in the milk, eggs, lemon juice and lemon zest, sugar, and flour, then whisk whisk whisk until well mixed. You want to stir constantly until the custard thickens (it should coat the back of the spoon). Mix in the rum and the vanilla then pour into preferably a glass storage container and refrigerate. I suggest glass on because it transfers the coolness of the refrigerator better. This makes a great lemon pudding filling for dessert recipes you enjoy that ask you to buy a boxed lemon pudding. You can use this recipe to do a sponge rollup topped with melted chocolate or whipped cream. You can roll this up in a sponge and soak it in expresso coffee to give it make a lemon tiramisu. You can put this as a filling between phyllo dough. For a thicker and richer dessert, you can add softened cream cheese to this. |
|||
|
sounds very good, i will give it a try, maybe a bit more taste than a creme brul' buford
| ||
|
Thanks for your feedback. I never know if people try my recipes or not. And who doesn't love creme brulee'. Problem I have with it, it's made with almost 100% cream! No wonder it's so smooth, sweet, and good! Instead of making creme brulee', I'd rather make a very good vanilla pudding using 4% rich milk (regular milk is 3  and my homemade vanilla using rum as the carrying agent for the vanilla seeds. And I can even change the taste a little by using Triple Sec, an orange liqueur.
|
Become a member to create a blog
